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Mud Cake

Source of Recipe


From "125 Best Chocolate Recipes"






List of Ingredients



• -- Cake --
  
• 2 cups all-purpose flour
  
• 2/3 cup unsweetened Dutch-process cocoa powder, sifted
  
• 2 tsp baking soda
  
• 1-3/4 cups granulated sugar
  
• 1/2 cup shortening
  
• 2 eggs
  
• 2 tsp vanilla
  
• 1/2 tsp almond extract
  
• 1/4 cup bourbon, dark rum, or whiskey
  
• 1/4 cup milk
  
• 2 tsp instant coffee granules
  
• 1 cup boiling water
  
• .
  
• -- Filling --
  
• 7 ounces marshmallow cream
  
• .
  
• -- Topping --
  
• 10 ounces semisweet chocolate, chopped
  
• 1 cup whipping cream (35 percent)
  
• 1 Tbsp bourbon, dark rum, or whiskey
  






Instructions



1. Preheat oven to 350º F; grease a 13 x 9-inch metal baking pan.
   
   
2. For the cake: In a small bowl, mix together flour, cocoa powder and baking soda. In a large bowl, beat together sugar and shortening. Add eggs, one at a time, beating well after each addition. Beat until fluffy. Add vanilla, almond extract and bourbon, mixing well. In a measuring cup, mix together milk and instant coffee. Stir to dissolve. Add to shortening mixture, mixing well. Stir dry ingredients into shortening mixture alternately with boiling water, making 3 additions of dry, and 2 of water. Beat until almost smooth. Batter will still have a few lumps in it.
   
   
3. Spread batter in prepared pan, smoothing top. Bake in preheated oven for 40 minutes, or until a tester inserted in center comes out clean. Let cool in pan on a rack for 5 minutes.
   
   
4. For the filling: Spread marshmallow cream over top of warm cake. This might take a few minutes to spread, but the marshmallow cream will begin to soften from the cake's warmth. Let cake cool completely.
   
   
5. For the topping: In a microwave-safe bowl, combine chocolate and cream. Microwave, uncovered, on medium power for 1 to 2 minutes, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt. Stir well until chocolate is melted and mixture is thick and smooth. If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted. Add bourbon, stirring well. Spread over marshmallow layer. Refrigerate until chocolate is firm, at least 2 hours, or for up to 2 days.
   
   Serves 24